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decided to make this recipe at the end of RSC#9, as a hidden gem from RSC #3. I now live in Chicago where Italian beef and sausage are popular. This was a very tasty soup! I was worried when putting it together because there was no salt or pepper. However, between the saltiness of the broth and the spiciness of the sausage there was no other spice needed. It definitely has a kick to it. I was also pleased at how easily it went together. For the rest of my family, I think I will try it with a mild Italian Sausage the next time. Thanks for a good recipe, Picholine!